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Fry Your Eggs In This

Bacon is our breakfast meat of choice having less fat and fewer calories than what one would consider an acceptable portion of ham. We will have two or three slices of bacon with eggs, fresh fruit, and maybe toast or a waffle for carbs--we find if we include all three with breakfast, we feel more satisfied and don't get hungry again nearly as soon meaning we often skip lunch and have an early dinner. (We are retired so we can get away with that most days. :) )

Seriously the standard slice of cured pork bacon cooked in the microwave has about 25 calories a slice while pan-frying the same slice of bacon will be 42 to 50 calories depending on how well it is drained. We put a paper towel under the bacon we cook in the microwave to soak up as much fat as possible. Add a couple of fried eggs cooked with very little or no extra fat you add a couple of hundred more calories. Add some toast with butter, a bit of jam or preserves to satisfy the sweet tooth, and fresh fruit of some kind and you have a healthy filling satisfying breakfast for a modest 400 calories or less. Leave the fat out of it entirely, and most people are really hungry by lunchtime. (We usually skip the hash browns as they add calories without add much in the way of nutrition.)

Oh and the fat in a regular slice of microwaved bacon is 1.86 grams. Fry the same slice and the fat content is a whopping 3.18 grams.

Potatoes are surprisingly nutritious (particularly for carbs), but Americans do tend to eat too much potatoes to be considered healthy. Yeah, microwave bacon has a lot less fat, although it's less good for that reason, too. =P

I do love breakfast though, breakfast is great.
 
Potatoes are surprisingly nutritious (particularly for carbs), but Americans do tend to eat too much potatoes to be considered healthy. Yeah, microwave bacon has a lot less fat, although it's less good for that reason, too. =P

I do love breakfast though, breakfast is great.

Microwaved bacon?!?!? What sort of evil is this.... :shock:
 
Dried. Dried fruits and nuts. But incidentally, bananas foster is amazing, so have at it, my man.

My misunderstanding. I've had Bananas Foster, excellent. And other forms of fried bananas. I think I've also had dishes with butter fried apple slices.
 
You fry fruit? Interesting. Haven't done that.

The country Im now residing in has a popular snack food which is deep fried plantains covered in a brown sugar glaze. It's pretty good.
 
The country Im now residing in has a popular snack food which is deep fried plantains covered in a brown sugar glaze. It's pretty good.

I really like fried plantains. There are two basic types, one sugared, one plain. The plain is enjoyed with dipping sauces, or salt and peppered like pomme frites, or splashed with vinegar. Both are often found on the menus at most of the Latin and Caribbean restaurants here. And lately, from the chicken and Chinese take out or delivery joints. I've had them fried, grilled in the skin, boiled, roasted in sauces and baked plain.

Bananas and Plantains are from the same family but different subspecies. Plantains have thicker skins, less sugar and more of other nutrients. Bananas originated in Africa, plantains in India. The ancestor of both has been traced to Papua New Guinea. There are more than 1,000 varieties of both. 95% of domesticated bananas are Cavendish, initially bred in South Africa.

50% or so of the human genome is identical to that of a banana. That explains politicians.
 
My misunderstanding.

No, that was me just being a dumb ass and not typing a word correctly. =P

I've had Bananas Foster, excellent. And other forms of fried bananas. I think I've also had dishes with butter fried apple slices.

Oh yeah, that's right, fried apples are quite nice, too. I've had fried dates, too, which is also really good. Grilled pineapple is okay, I've never tried it fried. I can't think of any others.
 
No, that was me just being a dumb ass and not typing a word correctly. =P

We're all entitled to those moments. I used to say they were near elderly moments. Can't do that anymore. They are elderly moments. There's an old saying, "No fool like an old fool." I'm getting lots of practice.

I took your statement literally, as intentional. It still makes sense to me.

Oh yeah, that's right, fried apples are quite nice, too. I've had fried dates, too, which is also really good. Grilled pineapple is okay, I've never tried it fried. I can't think of any others.

I pulled out some cookbooks I haven't looked at for years. Found all sorts of fried fruit recipes, using both fresh and dried fruits. Some as fillings for pies, turnovers, other pastries. Some for simple servings with rice, like butter fried dried apricots with garlic, cinnamon and nutmeg with a touch of sweet onion. Butter fried pears, using fresh pears, halved and cored, a splash of white wine, served hot with a scoop of ice cream or a sherbet. Mango fried in rapeseed oil (canola) used for stuffing and glazing fish fillets. Rapeseed oil has no inherent flavor, allowing the mango to taste like mango. For all these dishes, caramelizing the fruit seems to be part of the objective. I'm definitely going to try some of these recipes. You inadvertently came up with something different and interesting. :applaud
 
I recently introduced a Spanish friend to frying eggs in butter and EVOO. Here no one really thinks of using butter for frying; it's olive oil all the way. I'm with the OP, half-and-half is the best solution.
 
I don't generally fry food in olive oil because it oxidizes and denatures at high temperature. It's better for low heat cooking or for dressings. Bacon fat, butter, or coconut oil are great for higher heat cooking and super tasty.
 
We're all entitled to those moments. I used to say they were near elderly moments. Can't do that anymore. They are elderly moments. There's an old saying, "No fool like an old fool." I'm getting lots of practice.

I took your statement literally, as intentional. It still makes sense to me.

Haha, sadly I have no such excuse. =P

I pulled out some cookbooks I haven't looked at for years. Found all sorts of fried fruit recipes, using both fresh and dried fruits. Some as fillings for pies, turnovers, other pastries. Some for simple servings with rice, like butter fried dried apricots with garlic, cinnamon and nutmeg with a touch of sweet onion. Butter fried pears, using fresh pears, halved and cored, a splash of white wine, served hot with a scoop of ice cream or a sherbet. Mango fried in rapeseed oil (canola) used for stuffing and glazing fish fillets. Rapeseed oil has no inherent flavor, allowing the mango to taste like mango. For all these dishes, caramelizing the fruit seems to be part of the objective. I'm definitely going to try some of these recipes. You inadvertently came up with something different and interesting. :applaud

Interesting. Are you from the US/CA, UK/EU, NZ/AU? Some of these I have not heard of before. Adding wine to fried fruits reminds me of some old French recipes my brother made from a French cookbook.
 
Go to youtube and check out chef Gordon Ramsey's way to scramble eggs...yeck!
 
Interesting. Are you from the US/CA, UK/EU, NZ/AU? Some of these I have not heard of before. Adding wine to fried fruits reminds me of some old French recipes my brother made from a French cookbook.

I'm from NYC, born & bred, with time served upstate, far upstate where food is strictly utilitarian with exception of deep dish pies, particularly apple.

Those fried fruit recipes were mostly from Italy, Austria, Hungary, Poland and Scandinavia. Reconstituting dried fruit with wines seems to be universal throughout Europe. As is cooking almost anything with wine or beer, especially beers. What we call French cooking is mostly Austro-Hungarian, the former empire the epicenter and progenitor of today's French haute cuisine.

When we examine cooking with lipids two obvious factors effect local cuisines, availability and expense, and cooking methods. Most fruit and nut oils have low burn points, do not stand up to high temperatures, and therefore more suitable for either low temperature use or dressings, whereas animal sourced lipids like butter and lard have higher burn points. We don't find much olive production in the climes of northern Europe. We forget that during the formative years of many cuisines, the expense of iron or steel ovens which could sustain high heats is a relatively recent invention and tool, as opposed to brick ovens, open stone hearths, clay tandoori type ovens which funnel heat movement and retention. Of course there are cross overs, like high heat baking of focaccia type breads like pizza with olive oil, or slow cooked low heat breads like croissants baked with butter or lard for soft flakiness.

Here in the US and northern Europe, we tend to cook eggs in high heat, calling for lipids like butter and animal grease (rendered pork or chicken fats). In southern Europe, slow low heat cooking with olive oil. Both methods have their adherents. Think also about the sources and expense of cooking fuels in different regions having effects on lipid choices. And religious dietary restrictions. i.e. the mixing of dairy with meats, leading to use of chicken fats (rendered, schmaltz, Jewish butter) rather than real butter or pork lard. Forget the Marco Polo pasta myths, pastas had been known throughout Europe well before the Roman Empire was a dream in someone's vision. Pastas were a street vendor's food, and before the introduction of the devil's fruit from the New World, the tomato, pastas were served dresses in rendered pork fats, liquified lard. Pass the tums.

I suggest for those who usually fry eggs quickly at high temperatures in butter or bacon fat, step back and experiment with low heat frying with olive oil. Takes a bit longer, but the culinary returns can be very fulfilling.
 
Olive oil converts to saturated fat at relatively low temperature. That's why canola is the go-to for frying. Better than canola, ecologically and personal health, is avocado oil. It has the highest conversion temp, even higher than canola. It doesn't taste like avocado.
 
Olive oil converts to saturated fat at relatively low temperature. That's why canola is the go-to for frying. Better than canola, ecologically and personal health, is avocado oil. It has the highest conversion temp, even higher than canola. It doesn't taste like avocado.

Not quite. At the burn point olive oil can convert to a transfatty acid, so can avocado oil, hydrogenerizing two additional molecules at a constant of 20 degrees above the burn point for about 40 seconds. Avocado oil contains polyunsaturated fats, including alpha-linolenic acid--a heart-healthy, anti-inflammatory omega-3--and vitamin K, which may strengthen bones, with a 4% differential above olive oil. A question of diminished returns at a significant expense and greater resource usage. Not necessarily a better choice. Avocado oils are known for carrying other impurities. This is a tough one to prove out.

Not all saturated fats are evil, not all monounsaturated fats are a positive. Understanding how each interacts with other aspects of the diet is of greater importance.

Extremely reduced levels of some saturated fats have proven to be stroke causing, as their absence reduced blood vessel flexibility. Each individual is unique and uniquely subject to different combinations of nutrients. Knowing yourself is not easy. Don't jump to conclusions as many have, causing unnecessary damage. Balance is everything, knowing your own balance levels is essential and subject to change because of other microenvironmental shifts. Eventually, we all die, it isn't worth getting craze over these issues.

I always carry pocket binoculars so I can search the skies each day for the toilet seat that will fall out of the skies, hit me in head, causing my death.
 
Not quite. At the burn point olive oil can convert to a transfatty acid, so can avocado oil, hydrogenerizing two additional molecules at a constant of 20 degrees above the burn point for about 40 seconds. Avocado oil contains polyunsaturated fats, including alpha-linolenic acid--a heart-healthy, anti-inflammatory omega-3--and vitamin K, which may strengthen bones, with a 4% differential above olive oil. A question of diminished returns at a significant expense and greater resource usage. Not necessarily a better choice. Avocado oils are known for carrying other impurities. This is a tough one to prove out.

Not all saturated fats are evil, not all monounsaturated fats are a positive. Understanding how each interacts with other aspects of the diet is of greater importance.

Extremely reduced levels of some saturated fats have proven to be stroke causing, as their absence reduced blood vessel flexibility. Each individual is unique and uniquely subject to different combinations of nutrients. Knowing yourself is not easy. Don't jump to conclusions as many have, causing unnecessary damage. Balance is everything, knowing your own balance levels is essential and subject to change because of other microenvironmental shifts. Eventually, we all die, it isn't worth getting craze over these issues.

I always carry pocket binoculars so I can search the skies each day for the toilet seat that will fall out of the skies, hit me in head, causing my death.

Would you recommend frying with olive oil or avocado oil?
 
Would you recommend frying with olive oil or avocado oil?

I fry with both at low temperatures. I keep my eyes open for unfiltered robust flavored olive oils I can use at higher temperatures. Neither are for deep frying.

Much depends on what I am cooking, what I am trying to achieve.

If I'm cooking a tempura, bother are out.

On the other hand, If I'm lightly cooking fresh fiddleheads, both work wonders for a dish usually boiled. Serve with a fresh mayo, made with the same lipid, heaven on earth.
 
I fry with both at low temperatures. I keep my eyes open for unfiltered robust flavored olive oils I can use at higher temperatures. Neither are for deep frying.

Much depends on what I am cooking, what I am trying to achieve.

If I'm cooking a tempura, bother are out.

On the other hand, If I'm lightly cooking fresh fiddleheads, both work wonders for a dish usually boiled. Serve with a fresh mayo, made with the same lipid, heaven on earth.

In general, frying at whatever temp the person happens to use. Olive or avocado?
 
clarified butter. (notice the period)
 
In general, frying at whatever temp the person happens to use. Olive or avocado?

You're not grasping, at high temperatures, both will burn. If you want to eat charcoal, keep ignoring what has been said.

High temperature frying, usually deep frying, will seal the exterior of the food being cooked, keeping its natural flavors inside for the palate to enjoy. Low temperature frying will infuse the flavors of the lipids into the food being cooked to enhance flavors. Other methods of cooking use lipids in different ways, like baking, where the chemical reaction creates layers as in croissants and flakey pastries, and adds flavor, or sauces where an olive or nut oil enhances flavor when slow cooking. i.e. a Bouillabaisse (a fish and seafood stew), a cassoulet (a bean stew where the lipids of choice is duck fat and the fat from sausages, olive oil added as a dressing), pizzas where the pie is baked at a high temperature and dressed with olive oil during the last minutes (the secret for a truly good pizza).
 
When we are in the mood for soft yolks, we prefer poached eggs. Anything else, it's olive oil. I heat it up with some salt. It gives it a more intense flavor.
 
You're not grasping, at high temperatures, both will burn. If you want to eat charcoal, keep ignoring what has been said.

High temperature frying, usually deep frying, will seal the exterior of the food being cooked, keeping its natural flavors inside for the palate to enjoy. Low temperature frying will infuse the flavors of the lipids into the food being cooked to enhance flavors. Other methods of cooking use lipids in different ways, like baking, where the chemical reaction creates layers as in croissants and flakey pastries, and adds flavor, or sauces where an olive or nut oil enhances flavor when slow cooking. i.e. a Bouillabaisse (a fish and seafood stew), a cassoulet (a bean stew where the lipids of choice is duck fat and the fat from sausages, olive oil added as a dressing), pizzas where the pie is baked at a high temperature and dressed with olive oil during the last minutes (the secret for a truly good pizza).

Bouillabaisse, I saw that from a mile away. Off to the fish monger tomorrow.
 
Would you recommend frying with olive oil or avocado oil?

Something to remember about olive oil is that it varies as much in taste and texture as wine. And it affects taste of eggs and other products as well.

If you have an all olive oil/balsamic vinegar store near you, it's worth a visit.
 
Something to remember about olive oil is that it varies as much in taste and texture as wine. And it affects taste of eggs and other products as well.

If you have an all olive oil/balsamic vinegar store near you, it's worth a visit.

I love olive oil tasting. Greek olive oils are some of my favorites. I love the intensity.
 
You're not grasping, at high temperatures, both will burn. If you want to eat charcoal, keep ignoring what has been said.

High temperature frying, usually deep frying,

Pan frying, temp whatever someone happens to use. Which do you suggest?
 
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